Mushroom and Watercress Salad with Breadcrumbs

King trumpet mushrooms star in this salad served at Brooklyn's Prime Meats. They're available at many supermarkets, but you'll find them at better prices at many Asian markets. Crimini (baby bella) mushrooms are a fine substitute.

Ingredients

6 Servings

2 tablespoons Sherry vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup grapeseed or vegetable oil

Kosher salt and freshly ground black pepper

1/2 cup coarse fresh breadcrumbs

2 tablespoons olive oil

1 pound king trumpet or crimini (baby bella) mushrooms, very tthinly sliced on a mandoline

1/2 small red onion, very thinly sliced into rings on a mandoline

1 cup watercress, leaves with tender stems

Preparation

Whisk vinegar, Dijon mustard, and honey in a medium bowl. Gradually whisk in grapeseed oil until emulsified. Season with salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.

Combine breadcrumbs and olive oil in a small skillet over medium-high heat. Cook, stirring frequently, until breadcrumbs are golden brown, 4-5 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.

Combine mushrooms, onion, watercress, and vinaigrette in a large bowl and toss to coat. Divide among plates; sprinkle with breadcrumbs.